Abstract
Chlorophyll and β-carotene concentrations were determined by high-performance liquid chromatography (HPLC) in virgin olive oils, which were press-extracted from green and semi-black olives. Pheophytin A was found to be the major chlorophyll isomer in all oil samples. The occurrence of this pigment at higher concentrations in oil extracted from green olives is a possible indication of its time-related destruction during olive ripening. Some evidence for the in vivo existence of pheophytin A is also presented. Beta-carotene concentration in oils was found to decrease during olive ripening.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 672-674 |
| Number of pages | 3 |
| Journal | Journal of the American Oil Chemists Society |
| Volume | 68 |
| Issue number | 9 |
| DOIs | |
| State | Published - Sep 1991 |
Keywords
- Morocco
- chlorophyll degradation
- chlorophyll pigments
- chlorophylls
- olive
- olive oil
- oxidative degradation
- β-carotene
